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A Bouquet of Raspberry Mascarpone Macarons

February 15, 2010

Didn't expect to take this long to announce the winners of the cookbook giveaway but we had snow over the weekend. Snow! In Charleston! (which was gone by 9am the day after). Kind of - sort of - just about unheard of. I did not even know of B's existence the last time it snowed in Charleston. So yes...while everyone was glued to the tv weather report worrying about a ooplah of a inch accumulation, I was outside with the pups, dancing and playing in the streets, in the woods and by the marsh.

I wanted to hear that particular sound after the snow falls. A muffled breeze. The sound of silence soft as a cotton ball. The intense pleasure of snow falling on my face at midnight in immaculate quietness. Alone. The brightness of the moonlight bouncing off the snow. The dogs chasing snow and eating it as if it were cotton candy.

I know it sounds crazy but the evening was made complete by a loss of power. Right when the snow stopped for a moment. We never get this weather so our power lines probably got overwhelmed by a few flecks. Didn't bother me. The spectacle was outside. There are always reruns to watch the Olympics. Good thing I did not have a batch of macarons ready to go in the oven when we lost power. I did shortly after the power came back though!

I did make this Raspberry Mascarpone Macarons bouquet for my Valentine. Because we don't celebrate Valentine's Day. Hmmm...I need to backtrack there because I saw your eyebrows go up half an inch just then. We both dislike Valentine's Day. We've always had that knee-jerk reaction when the Hallmark labeled "sweetest day" of the year would roll in. Most years we were both at work that day, him in the front of the house serenading couples out on the town and me in the back of the house plating them the "de rigueur" chocolate lava cake or swan petit choux.

We don't celebrate the sweetest day because each day we are together is well, pretty darn sweet as it is. It is! We feel bad for the people experiencing all the pressure of an evening having to go perfectly. Perfect is not real people! It does not last. Perfectly wrapped up love is pretty but insipid. Love is messy. Love is jumps and loops. Not bows and boxes. We both joked that we might get our "on the sweet side of life" citizenship cards revoked given our sarcastic comments associated with the day.

We also know that for some folks it is a bunch of hopes all wrapped up in many emotions getting a chance to come out on V-Day. We get that. We love that. I get chills watching young men getting roses at the stores. I love watching couples roaming the isles planning a great meal by candlelight. I get that. I still couldn't tell you where the candles are in our house. Hurricane lamps I can. It was with this last thought that I turned to Bill and said "Oy! Time to do one fluffy puffy red or pink, smallish please, drippy sweet thing today. I fear it's bad juju now if we don't. I don't even know if we have candles anymore!!"

He went and got me roses. For the argument we have not had yet and which he already knows he is going to lose. His words. I made him a bouquet of macarons. Pink macarons with a mascarpone raspberry filling. His favorites.

I've been toying with the idea of putting a macaron on a stick for a while. I even mentioned to Bakerella, the Queen of cake pops, when she took my macaron workshop in Atlanta that I wouldn't be surprised if she came up with a macaron pop next. Then I thought, "eh, why can't I? Hope she won't mind!" I emailed Angie-Bakerella one night that I was making macarons pops for Valentine's Day inspired by all her fun cake and cookie pops. She emailed back with a couple of pictures of her latest creation: adorable macaron pops! Made me so happy that we had been on the same wave length with these. I felt largely vindicated in my macaron geekiness. Ha!

I think that more than love on Valentine's Day, I love when ideas come together completely by chance. Genuine coincidences. Not bad. Not bad at all.

Dear Angie-Bakerella, Bill said he'd share one of his macarons with you, because this Valentine's Day, you were the sweetest thing. Love from the both us...Raspberry Mascarpone Macarons:

Prepare the macarons:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

In a small bowl, whisk together the mascarpone and preserves together until well incorporated. Fill a small piping bag with a large plain tip (Ateco #809) with it and pipe in the center of each shell. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together.

Cute idea, and im with you about valentines day im not a fan either. I've never used mascarpone as a filling for macarons but I really love the stuff and can imagine it working wonderfully sandwiched in a macaroni'll have to try it next time

Very cute. Love sure is ups and downs and loop de loops! I couldnt have said it better. My husband and I were laughing about what love means to us today verses when we first got married. You know, I like it better now. THe new love thing just gets my feathers in a ruffle.

We don't usually bother with valentines day here either. I don't see any reason to be let down in February, the gray and endless snow are enough. Although it seems like you have our snow, there is none here in Vermont.

Haha - this is exactly the outlook the fiance and I have. I avoid anything Valentine's related (except for chocolate!) as much as I can. But I might make an exception for those macaron pops - they're absolutely adorable, and the flavor sounds wonderful!

I sent homade-macaron for my friend for valentine's day via post un portland unfortunately some of macaron was cracked. Do you have any suggestion how to wrap macaron nicely so they will always nice shape.

Yum yum and yay! I want to move to the south now... Now, PLEASE! Or do a my-favorite-bloggers road trip! Tartlette,bakerella, pioneer woman. Sigh. So I'm on my fifth batch of macarons and I've been changing the temp and cook time to fix things or figure my macarons mischevious plans out but Im having trouble with the insides. Why have you forsaken me, macarons? They're either too moist inside, like guts in a dry shell. Creepy description, sorry. Or hollow. Souless. All of which makes me a little bit blue. Do you have any tips? Does anyone?

Hey Helen, Both times I've tried to make macarrons and both times c'est une catastrophe! Why is it that when I put them into the oven they totally melt down like one big cookie! I live in Berlin and I haven't found any baking store... Its sad!

Helene,These look wonderful. When we go to Paris, first stop is always Laduree for the macarons. One of these days I'll be bold enough to try my hand at my own. Daunting thought!Stevehttp://www.myfavoriteflavours.com

But my dear Tartlette, "Sweetest Day" is a holiday dreamed up by candy companies and is in October. Valentine's day, or St. Valentine's Day, is much, much older and is mentioned in Chaucer, Shakespeare, and the 15th C. Duke of Orleans to his wife: "Je suis desja d'amour tanné/ Ma tres doulce Valentinée…"

It doesn't have to be a Hallmark holiday! And it gives us a good excuse to make lovely things, like your beautiful macarons!

I felt the same way about snow until last December. Now we've had over 2 months of the stuff (as opposed to the normal annual week) and I can't stand it anymore :( You're right about the silence though, that is still a little bit of magic, stepping out of the house at 6:30 AM in total snow covered silence.

Marianevans: I was born and raised in a country that does not celebrate Halloween so the October Sweetest Day means relatively nothing to my mindset and eating traditions. I just feel sorry for the people who feel the pressure of having "the perfect time" just because it's V-Day. Love and demonstrations of it need to go back to the simpler ways of celebrating it.

Helen-I agree with you wholeheartedly about Valentines Day. The only time I have ever loved it was when I was little and got to make my own valentines out of construction paper, glitter and paper doilies. But I am sure it had more to do with being creative than with the day itself. I do, however, love getting chocolate at any time. Who needs a holiday for that?! The lollipops are gorgeous, no matter which day they grace.

Thanks, again. You have inspired me again. Many moons ago, I gave up on making macarons. But a few weeks ago, I tried your French recipe and I was successful. So I want to try this Italian method. Hope it works!

You are totally right about Valentine's Day. People get so wrapped up in the perfect this and that and I'm sure they're usually disappointed. Hubby and I always work on V Day so we usually have a quiet date the day before or after when things are still normal. Nothing is worse than the special V Day menu at restaurants that you're forced to order from!

We don't celebrate V Day either apart from recycling an old unsigned card I found in the drawer a couple of years ago. It goes back and forth between us each year. I don't even know where it came from. Maybe even from one of my (or his) admirers:)

I would love to make this but I don't have any of the equipments. I don't even have an oven. But it's still fun to see people having fun with baking. Thank you for sharing :D Well, I am really inspired by you and Bakerella! When I grow up, I want to learn baking! And probably own a website like this. But it probably will take years to achieve this (:

Saw this on Serious Eats blog...had to pop over to see how to make these stunning macaron pops. Adorable! If I feel brave I'll try to make these next Valentine's Day with my 4th grader...the kids would love them!

There has never been a doubt in my mind that YOU are the Queen of Macs. But to have the Queen of Macs and the Queen of Cake Pops conspire together - well... that is something to talk about, lady! :) Did you hear that NPR story on how French macs are the new cupcakes? How 2008 is that?! ;) ha ha ha. Clearly, they haven't been reading your blog... xo

I have become slightly obsessed with macarons (mainly thanks to your blog!) even though I had never had one. I just thought they were too cute not to be delicious. I finally got to try them today at a small french bakery near my work, and they definitely lived up to everything I expected them to be! I cannot wait to try making them, although I feel like I will need plenty of practice!

We do not do valentines day for this exact reason, I even posted a " show your love all year long" post to emphasize this fact! I want to show my husband I adore him all year long not just on one day! (we have been together 17 years and I love him more each day)I love your site, and visit frequently.

I've only tried macarons once, and they were a disaster... I keep telling myself to try again, but there's a patisserie just down the street that makes gorgeous macarons, so it's hard to get motivated to do it. However, this post might just do the trick!

Question: Is there such a thing as a nut-free macaron? I've been seeing these adorable little treats popping up on blogs everywhere and would *love* to make them, but we have a nut-allergy (and not just peanuts... all nuts, including almonds) Since you seem to be the Queen of Macarons (feel free to use the title ;) ) I thought I'd ask you first!Thanks!

slicescakes: yes there are. The Daring Bakers had a macaron challenge earlier this year and some people made nut free macs. I can't remember who though. Some used sesame seeds, some graham crackers, etc...I am guessing they had to modify the proportions but I couldn't tell you how much.

I follow Bakerella, and found out about you there. Your pops turned out perfectly. How adorable.

By the way, I agree with your V-Day sentiments...

Shouldn't people try to show their loved ones every single day how much they mean to them? Granted, I know sometimes it's not possible, but shouldn't we all really try? I don't need overpriced flowers or chocolates once a year to know I'm loved. I want them every day!! haha I'm just kidding :o)

In all seriousness though, every moment we have is a gift, and we may not be here tomorrow. Nearly every day my boyfriend asks me, "Have I told you today that I love you? Have I shown you?" It's simple, and says more than roses, candies, or anything he could ever give me.

These photos are gorgeous! The bouquet is adorable. I wanted to ask you when you make a cake for a party...do you ever use shortening? I am taking a cake decorating class and have been told to use a high trans fat shortening instead of butter so it doesn't melt...is this right? I like the idea of real butter. Thanks, Terri

Hi,Your macaron instructions are great! Finally, after several tries I have been getting feet consistently, but the macarons are burning when I use the convection oven (275F). Any suggestions?? Should I prop the door open or bake less(the feet tend to look too wet) or double sheet??? Actually, the tops burn and the bottoms do not.Fan too high? Please help!!! Thanks

HUGE fan. After all of the hoopla, I finally made it, never having tried it before. I used Bakerella's recipe that she had referenced from you since it was avail to me. Her sugar was 25-50 gr which was confusing since I didn't know how much to use. I was pleased that I was able to create the "foot" but had a hard time knowing when they are done. How can you tell? Also, when I tried it, it was SOOOOO sugary sweet that it was just to my for my palate. Is this how it should be or was it bc I used the higher 50 gr amt? (My batter after gentle folding was too thick as well.) Advice? Greatly appreciate it!

Anonymous: they are very sweet but for us they are not a cookie, but a confection, like a piece of good candy or chocolate. We eat one with coffee and move on. The 25gr difference is just 2 tablespoons so it should not make them that much sweeter for a whole batch.

Macaron folding should not be gentle: you go fast and then slow down. It's the careful dance of incorporating the meringue and working it with the almonds at the same time. You should be done folding in about 50 strokes and it should not take more than 2 minutes. Stop when you reach pancake batter consistency.

Anonymous: they are very sweet but for us they are not a cookie, but a confection, like a piece of good candy or chocolate. We eat one with coffee and move on. The 25gr difference is just 2 tablespoons so it should not make them that much sweeter for a whole batch.

Macaron folding should not be gentle: you go fast and then slow down. It's the careful dance of incorporating the meringue and working it with the almonds at the same time. You should be done folding in about 50 strokes and it should not take more than 2 minutes. Stop when you reach pancake batter consistency.

Yes, I do actually mean Italian meringue where I typed Swiss. Sorry it was rather late last night when I was debating between sticking with the French meringue that I love, or trying the more stable Italian method (which seems to have a lot more sugar). x

Natasha: I don't find the Italian meringue to be more stable. On the contrary, if anything it is more fickle as something could go wrong right from the start if the sugar syrup is not at the proper temperature. It is also sweeter so for macs, it's a bit much for me but that's a matter of taste.

The macaron pops are beautiful! Ever since I ventured out in France to find original, authentic macarons, I have been missing them here in the states. I'm eager to find an opportunity to try this recipe.

Also, completely randomly, your blog came up the other day when I was having lunch with a friend from Kronos (Anita Q.) who said you used to do French translation for them. She was telling me all about this incredibly beautiful blog and then when she mentioned the recipes in French as well, I knew it had to be you. She hopes that you are well!

i am impressed: i didnt know all this talent was hiding in charlestoni am also upset that i missed the macaron making class in at;anta as i live in greenville Sc :)i ll keep coming back to your blog, i am in love with it!thank you for sharing all that with us...

Hi Helen, I've been a silent reader of your blog for a few months now. I love your pictures and recipes! I feel like I'm getting close to mastering macarons w/ your recipe although many times I have a big air pocket underneath the shell. Any advice for me? ---Kelly

Helene, I need help with macarons. It goes several times to prepare the happy macarons following your recipe step by step and I get excellent. But the problem lies in the days of humidity, where the crust macarons are never (in the waiting period before entering the oven, use a heater) until I left them all night waiting to form, and when the income the oven is broken into the top (and not even mention it does not form any type of foot or anything similar). I live in Buenos Aires (city by the way ...), highly humid Could you give me any advice? Should I vary the ingredients of the recipe or add it to work? To me the case with Italian meringue ... I do not know what to do.Greetings and thanks!

Mandarina: there are several point I did not understand very well but I think I got the main part. You use Italian meringue for the macarons? In that case you are not following my preferred recipe for high humidity weather which is the French meringue. We have 100% humidity here mostly year round and I never have a problem with it. Try that and see if it helps.

Hello there,Adore your blog, it's like candy in itself. I know this recipe was posted in February and it's now June but that's how long it took me to build up courage to try and make these :( My question is, do I use ground almonds and if so would I need to ground them myself or can I buy ready made in the store ?Many thanks xoxo

Your site is beautiful, a real treat to read. I have a quick question, when you say "mature" the shells, do you mean before or after you pipe in the filling? I would have thought the filling would make them soggy. Thank-you for your advice in advance!

thanks for your great macaron recipe and oh my, i loved your article, the one on demystifying macarons..thank you so much for sharing..

i have just finished making the macarons and it's my first time making macaron and following your recipe and tips to the 'T'..i've got 'feet'!!!! i was so delighted and jumped around in the house at midnight hahaha..so i have just got to write to you to thank you greatly! *lotsa xoxoxoxo for you =D

i have one question though dear tartelette..can i use less than 25 gm sugar when whisking the egg whites? what's the minimum that you would advise? my family loved them but they are all old people so i don't want them to have it too sweet (yep, all of them waited for the macarons to bake until midnight, that's how great their anticipation was)

hope to her from you soon..thank you so much so much again tartlette! you are so generous to share and i loved your blog! xoxoxo

ok, thank you so much..i guess i have to keep an eye on them and make sure they have a cuppa along with thee yummy macarons =)

btw, i gobbled about a dozen the other day at my friend's potluck party! i can't help it helene, she made them with chocolate, raspberry and salted caramel filling...it's too heavenly to resist! so i guess i'm not that traditional hehehe

thank you very much again for this wonderful recipe and tips..i'm really grateful helene =)

BarronFlores: I have never tried gel so I can't vouch for the success but just like with liquid, the more you add to the shell batter, the more moisture you add as well which tempers with the structure of the meringue so add sparingly at first.Good luck!

Macaron Lollipops is such a cute idea! I've never made macarons before so I'm looking forward to how they would turn out. In the supermarkets here where I live you can't buy chery pink powdered food colouring so I was wondering if you could replace that with normal pink food colouring?

Fujiko: on a very very tiny amount yes. The more liquid is added to the batter, the more moisture you incorporate. The thing to do is to mix your color with your almond and powdered sugar combination and to let it sit out to air dry for a day or two if it's not humid where you are. Since you can't add as much, the colors won't be as strong though.

this is a tad late in the conversation, but i made these last night with a strawberry preserve instead, and although they came out delicious, i noticed that they were "leaking" a bit when i took them out of the fridge this morning! do you think the preserve i used had too much liquid in it? any thoughts are appreciated... i love your website!

When it says to use egg whites that have been left 3-5 days in the fridge, do you think it would work with storebought egg whites? (Not the kind in a carton that are doctored with gums and dyes to look like beaten eggs. The kind that looks exactly like it is and comes in a plastic jar... and has been in a series of fridges for at least 3-5 days...)

hi...i really need help on macarons..the texture should be crunchy on the outside n chewy on the inside right?? When i taste my macarons shells on the day they were baked, it tasted just fine..n i keep the shells in a plastic zip bag. Then the next day, when i taste it again, it does not has the chewy texture inside anymore..and i really don't know y..could you please help me?? i really appreciate your reply...thank u..

hi, i more or less used your basic recipe for the macarons and they came out pretty well. I was wondering however, what you would do if i had to make it in a more humid environment as where i got success was a fairly dry place. So to give you an idea, it was from the middle of Idaho to Seattle. Great writing also!